Ingredients
- 600g brussels sprouts
- 60ml rapeseed oil
- 4 garlic cloves
- 1-2 tsp chili flakes
- 1 juice of a lemon
Method
- Bring a pan of salted water to the boil. Add the brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
- Meanwhile, heat 3 tbsp rapeseed oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a spoon to remove the garlic and discard. Add the chilli flakes and a pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Do not move them – this makes sure they get some colour. Add the remaining rapeseed oil and the lemon juice, then cook for a few mins more.
- Tip onto a large serving platter, top with more chili flakes and season. These will hold in a low oven for 20 mins while you get everything else ready for your festive dinner party. Enjoy!
